Best 2 Apple Fennel Soup Recipes

When the weather gets chilly, there's nothing quite like a warm and flavorful soup to warm your body and soul. And when it comes to comfort food, apple fennel soup is at the top of the list. This hearty and savory soup is made with a combination of apples, fennel, onion, and broth, and is often seasoned with a variety of herbs and spices. The result is a soup that is both sweet and savory, with a hint of anise from the fennel. Whether you're looking for a light lunch or a hearty dinner, apple fennel soup is sure to hit the spot.

Let's cook with our recipes!

FENNEL APPLE SOUP

Fennel Apple Soup image

Velvety and silky texture with a delicate, fresh taste. Simple to make, but elegant enough for dinner guests.

Provided by lutzflcat

Time 15m

Yield 4

Number Of Ingredients 12

Ingredients

1 large fennel bulb, cored and chopped
2 tablespoons coconut oil
¼ cup chopped shallot
3 cups unsalted chicken stock
½ cup apple juice
½ cup dry white wine
2 large Granny Smith Apple, large
2 sprigs fresh thyme
1 large bay leaf
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
½ cup crumbled Greek feta cheese

Steps:

Heat coconut oil in a large pot over medium heat. Add fennel and shallot; cook for about 5 minutes.
Stir in chicken stock, apple juice, white wine, apples, thyme, and bay leaf. Increase heat to medium-high and bring to a boil. Reduce heat to low, cover, and simmer until everything is cooked through, about 20 minutes.
Remove the pot from heat. Remove and discard bay leaf and thyme sprigs. Puree soup with an immersion blender or in a food processor until smooth. Work in batches, if necessary, return soup to the pot. Season with salt and pepper and taste. Adjust seasoning if necessary.
Serve hot sprinkled with feta cheese.

Nutrition Facts : Calories 246.2 calories, Carbohydrate 27.6 g, Cholesterol 16.7 mg, Fat 11.1 g, Fiber 5.7 g, Protein 7.5 g, SaturatedFat 8.7 g, Sodium 660.2 mg, Sugar 15.5 g

APPLE AND FENNEL SOUP

Apple and Fennel Soup image

Provided by Marian Burros

Categories dinner, one pot, soups and stews, appetizer

Time 1h40m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 large head fennel, with as much herb as possible
2 large leeks, white part only
4 green (Granny Smith) apples
1 medium-size onion
3 medium-size zucchini, trimmed
2 large carrots, scraped and trimmed
3 ounces fresh basil, stems removed
3 ounces fresh tarragon, stems removed
1/4 pound butter
2 pints chicken stock
Salt and freshly ground pepper to taste
1 small shot glass Pernod (optional)

Steps:

Finely chop fennel, reserving the herb. Finely chop leeks, 3 apples, onion, zucchini, carrots, basil and tarragon.
In large saucepan, cook the vegetables in the butter until soft, about 10 minutes. Add chicken stock and simmer 45 minutes.
Puree soup in food processor or electric blender and, if possible, pass through a food mill with a medium-size blade. Return puree to pot. Add salt and pepper.
To serve, add Pernod if desired and garnish with remaining thin slices of apple and fennel herb.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 962 milligrams, Sugar 16 grams, TransFat 0 grams

Tips:

Choose the right type of apples: For this soup, sweet apples like Honeycrisp, Pink Lady, or Braeburn work best. These apples hold their shape well when cooked and add a nice sweetness to the soup.
Use fresh fennel: Fennel is a key ingredient in this soup, so it's important to use fresh fennel for the best flavor. Look for fennel bulbs that are firm and have no brown spots.
Don't overcook the vegetables: The vegetables in this soup should be tender but still retain a slight crunch. Overcooking the vegetables will make them mushy.
Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a drizzle of olive oil to brighten the flavors.
Serve the soup hot: This soup is best served hot, so it's a great choice for a cold day. You can also reheat the soup the next day, but be sure to reheat it gently to avoid overcooking the vegetables.

Conclusion:

This apple fennel soup is a delicious and healthy dish that is perfect for a cold day. It's also a great way to use up leftover apples. With its sweet and savory flavors, this soup is sure to please everyone at the table. So next time you're looking for a warm and comforting soup, give this apple fennel soup a try.

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